JPH07322810A - パンの製造法 - Google Patents

パンの製造法

Info

Publication number: JPH07322810A
Authority: JP; Japan
Prior art keywords: bread; trehalose; dough; yeast; added
Prior art date: 1994-05-31
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Pending

Application number

JP6139592A

Other languages

English (en)

Japanese (ja)

Inventor

Masaru Otani

勝大谷

Naoki Usui

直規臼井

Norifumi Okita

憲文沖田

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Ajinomoto Co Inc

Original Assignee

Ajinomoto Co Inc

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1994-05-31

Filing date

1994-05-31

Publication date

1995-12-12

1994-05-31 Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc

1994-05-31 Priority to JP6139592A priority Critical patent/JPH07322810A/ja

1995-05-26 Priority to EP95108126A priority patent/EP0688501A1/de

1995-12-12 Publication of JPH07322810A publication Critical patent/JPH07322810A/ja

Status Pending legal-status Critical Current

Links

235000008429 bread Nutrition 0.000 title claims abstract description 113
HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 51
HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 51
HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 51
240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 37
235000013305 food Nutrition 0.000 claims abstract description 10
239000000463 material Substances 0.000 claims abstract description 9
238000004519 manufacturing process Methods 0.000 claims description 15
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
229930006000 Sucrose Natural products 0.000 abstract description 2
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
239000008103 glucose Substances 0.000 abstract description 2
229920001542 oligosaccharide Polymers 0.000 abstract description 2
150000002482 oligosaccharides Chemical class 0.000 abstract description 2
239000005720 sucrose Substances 0.000 abstract description 2
238000004321 preservation Methods 0.000 abstract 1
229940074410 trehalose Drugs 0.000 description 45
235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 33
238000000855 fermentation Methods 0.000 description 22
230000004151 fermentation Effects 0.000 description 22
238000000034 method Methods 0.000 description 16
239000002994 raw material Substances 0.000 description 16
238000011156 evaluation Methods 0.000 description 15
238000003860 storage Methods 0.000 description 12
239000000796 flavoring agent Substances 0.000 description 10
235000019634 flavors Nutrition 0.000 description 10
230000000694 effects Effects 0.000 description 9
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
230000003834 intracellular effect Effects 0.000 description 5
CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
238000007710 freezing Methods 0.000 description 4
230000008014 freezing Effects 0.000 description 4
239000000203 mixture Substances 0.000 description 4
239000000843 powder Substances 0.000 description 4
238000005057 refrigeration Methods 0.000 description 4
230000001953 sensory effect Effects 0.000 description 4
238000012360 testing method Methods 0.000 description 4
230000000052 comparative effect Effects 0.000 description 3
238000001816 cooling Methods 0.000 description 3
238000002156 mixing Methods 0.000 description 3
238000004904 shortening Methods 0.000 description 3
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
229910052782 aluminium Inorganic materials 0.000 description 2
229910002092 carbon dioxide Inorganic materials 0.000 description 2
239000001569 carbon dioxide Substances 0.000 description 2
235000009508 confectionery Nutrition 0.000 description 2
238000007796 conventional method Methods 0.000 description 2
239000013078 crystal Substances 0.000 description 2
238000005520 cutting process Methods 0.000 description 2
239000011888 foil Substances 0.000 description 2
239000004615 ingredient Substances 0.000 description 2
230000000704 physical effect Effects 0.000 description 2
DPVHGFAJLZWDOC-PVXXTIHASA-N (2r,3s,4s,5r,6r)-2-(hydroxymethyl)-6-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxane-3,4,5-triol;dihydrate Chemical compound O.O.O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 DPVHGFAJLZWDOC-PVXXTIHASA-N 0.000 description 1
238000012935 Averaging Methods 0.000 description 1
241000894006 Bacteria Species 0.000 description 1
239000000654 additive Substances 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
150000008064 anhydrides Chemical class 0.000 description 1
238000009835 boiling Methods 0.000 description 1
238000009395 breeding Methods 0.000 description 1
230000001488 breeding effect Effects 0.000 description 1
235000019646 color tone Nutrition 0.000 description 1
238000007872 degassing Methods 0.000 description 1
150000004683 dihydrates Chemical class 0.000 description 1
238000001035 drying Methods 0.000 description 1
235000013399 edible fruits Nutrition 0.000 description 1
238000002474 experimental method Methods 0.000 description 1
239000004744 fabric Substances 0.000 description 1
235000013312 flour Nutrition 0.000 description 1
238000010438 heat treatment Methods 0.000 description 1
230000007062 hydrolysis Effects 0.000 description 1
238000006460 hydrolysis reaction Methods 0.000 description 1
238000004898 kneading Methods 0.000 description 1
244000005700 microbiome Species 0.000 description 1
239000013081 microcrystal Substances 0.000 description 1
235000014594 pastries Nutrition 0.000 description 1
235000012830 plain croissants Nutrition 0.000 description 1
230000001737 promoting effect Effects 0.000 description 1
230000000717 retained effect Effects 0.000 description 1
238000005096 rolling process Methods 0.000 description 1
230000028070 sporulation Effects 0.000 description 1
239000008399 tap water Substances 0.000 description 1
235000020679 tap water Nutrition 0.000 description 1
229940074409 trehalose dihydrate Drugs 0.000 description 1
210000005253 yeast cell Anatomy 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols

Landscapes

Life Sciences & Earth Sciences (AREA)
Health & Medical Sciences (AREA)
Molecular Biology (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

JP6139592A 1994-05-31 1994-05-31 パンの製造法 Pending JPH07322810A (ja)

Priority Applications (2)

Application Number	Priority Date	Filing Date	Title
JP6139592A JPH07322810A (ja)	1994-05-31	1994-05-31	パンの製造法
EP95108126A EP0688501A1 (de)	1994-05-31	1995-05-26	Brotherstellungsverfahren

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP6139592A JPH07322810A (ja)	1994-05-31	1994-05-31	パンの製造法

Publications (1)

Publication Number	Publication Date
JPH07322810A true JPH07322810A (ja)	1995-12-12

Family

ID=15248866

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP6139592A Pending JPH07322810A (ja)	1994-05-31	1994-05-31	パンの製造法

Country Status (2)

Country	Link
EP (1)	EP0688501A1 (de)
JP (1)	JPH07322810A (de)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP2001172430A (ja) *	1999-12-21	2001-06-26	Asahi Kasei Corp	球形顆粒
KR100470077B1 (ko) *	2002-12-11	2005-02-05	씨제이 주식회사	트레할로스를 이용한 냉동 반죽의 제조방법
JP2007097554A (ja) *	2005-09-07	2007-04-19	Showa Sangyo Co Ltd	焼き色の少ない白色焼成パン類または着色焼成パン類
JP2011223907A (ja) *	2010-04-19	2011-11-10	Nisshin Seifun Group Inc	製パン改良剤及び製パン改良剤を用いたパン
JP2019146495A (ja) *	2018-02-26	2019-09-05	日清オイリオグループ株式会社	製パン用油脂組成物、製パン用生地、及びパン類
JP2023112433A (ja) *	2022-02-01	2023-08-14	日本製紙株式会社	ドウ組成物およびベーカリー食品組成物

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB2353934A (en) *	1999-09-09	2001-03-14	British Sugar Plc	Nutritional compositions comprising trehalose for persons suffering from diabetes
CA2685267C (en) *	2007-04-26	2016-04-05	Csm Nederland B.V.	Yeast-leavened dough and dry mix for preparing such a dough

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
SU455146A1 (ru)	1973-02-01	1974-12-30	Всесоюзный научно-исследовательский институт хлебопекарной промышленности	Способ выращивани хлебопекарных дрожжей
JPS50154485A (de)	1974-05-31	1975-12-12
JPH0687772B2 (ja)	1985-03-27	1994-11-09	協和醗酵工業株式会社	酵母及びそれを含有する生地
SU1337405A1 (ru)	1986-04-04	1987-09-15	Всесоюзный научно-исследовательский институт пищевой биотехнологии	Способ производства хлебопекарных дрожжей
JPS63240758A (ja) *	1987-03-30	1988-10-06	Natl Food Res Inst	新規食品素材
SU1611926A1 (ru)	1989-02-10	1990-12-07	Научно-производственное объединение хлебопекарной промышленности	Штамм хлебопекарных заквасочных дрожжей SасснаRомYсеS ceReVISIae, используемый дл получени сухого препарата
CA2016363A1 (en)	1989-06-05	1990-12-05	Kazuho Matsuura	Method of producing trehalose
JP2672728B2 (ja)	1991-06-19	1997-11-05	江崎グリコ株式会社	風味持続性にすぐれた焼き菓子の製造方法
JP3016237B2 (ja) *	1991-07-03	2000-03-06	三井製糖株式会社	トレハルロースを含有する菓子類
JPH05211882A (ja)	1991-12-11	1993-08-24	Ajinomoto Co Inc	トレハロースの製造法
EP0577915A1 (de)	1992-07-09	1994-01-12	N.V. Algist-Bruggeman	Transformierte Hefestämme mit Spannungsbeständigkeit und/oder verbesserten Gärungsverhalten
JP3168550B2 (ja) *	1992-12-02	2001-05-21	株式会社林原生物化学研究所	脱水剤およびそれを用いる含水物の脱水方法並びにその方法で得られる脱水物品
ATE182359T1 (de) *	1992-12-28	1999-08-15	Hayashibara Biochem Lab	Nichtreduzierendes saccharidbildendes enzym, und dessen herstellung und verwendungen
JP3486199B2 (ja) *	1993-03-02	2004-01-13	日本食品化工株式会社	冷凍パン生地類及びその製造方法
JP3633648B2 (ja) *	1993-07-20	2005-03-30	株式会社林原生物化学研究所	マルトース・トレハロース変換酵素とその製造方法並びに用途
JP3282898B2 (ja) *	1993-09-10	2002-05-20	三栄源エフ・エフ・アイ株式会社	澱粉含有食品の老化防止法

1994
- 1994-05-31 JP JP6139592A patent/JPH07322810A/ja active Pending
1995
- 1995-05-26 EP EP95108126A patent/EP0688501A1/de not_active Withdrawn

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP2001172430A (ja) *	1999-12-21	2001-06-26	Asahi Kasei Corp	球形顆粒
KR100470077B1 (ko) *	2002-12-11	2005-02-05	씨제이 주식회사	트레할로스를 이용한 냉동 반죽의 제조방법
JP2007097554A (ja) *	2005-09-07	2007-04-19	Showa Sangyo Co Ltd	焼き色の少ない白色焼成パン類または着色焼成パン類
JP2011223907A (ja) *	2010-04-19	2011-11-10	Nisshin Seifun Group Inc	製パン改良剤及び製パン改良剤を用いたパン
JP2019146495A (ja) *	2018-02-26	2019-09-05	日清オイリオグループ株式会社	製パン用油脂組成物、製パン用生地、及びパン類
JP2023112433A (ja) *	2022-02-01	2023-08-14	日本製紙株式会社	ドウ組成物およびベーカリー食品組成物

Also Published As

Publication number	Publication date
EP0688501A1 (de)	1995-12-27

Legal Events

Date	Code	Title	Description
2008-02-28	FPAY	Renewal fee payment (prs date is renewal date of database)	Year of fee payment: 9 Free format text: PAYMENT UNTIL: 20080507
2008-03-04	FPAY	Renewal fee payment (prs date is renewal date of database)	Free format text: PAYMENT UNTIL: 20090507 Year of fee payment: 10
2009-02-26	FPAY	Renewal fee payment (prs date is renewal date of database)	Year of fee payment: 10 Free format text: PAYMENT UNTIL: 20090507
2010-03-23	FPAY	Renewal fee payment (prs date is renewal date of database)	Free format text: PAYMENT UNTIL: 20100507 Year of fee payment: 11
2010-03-30	FPAY	Renewal fee payment (prs date is renewal date of database)	Free format text: PAYMENT UNTIL: 20110507 Year of fee payment: 12
2011-03-01	FPAY	Renewal fee payment (prs date is renewal date of database)	Year of fee payment: 13 Free format text: PAYMENT UNTIL: 20120507
2012-02-14	EXPY	Cancellation because of completion of term

Publication	Publication Date	Title
US20040076716A1 (en)	2004-04-22	Dough composition and method of baking yeast-fermented frozen bread products
KR20020007969A (ko)	2002-01-29	빵류의 제조 방법
AU2002349961B2 (en)	2007-03-29	Dough composition and method of baking yeast-fermented frozen bread products
JPH07322810A (ja)	1995-12-12	パンの製造法
JP4361158B2 (ja)	2009-11-11	製菓、製パン用超耐糖性酵母
JPH0549384A (ja)	1993-03-02	製パン改良剤
JPH11196758A (ja)	1999-07-27	中種発酵熟成パン類の連続製造方法とそのパン類
JPH06506349A (ja)	1994-07-21	酵母入りクッキーとそのための一練り伸した酵母ねり粉の製造のための方法
EP0570580B1 (de)	1997-05-07	Methode und teig zur herstellung von lamellenartig/geschichteten bäkereiprodukten auf hefebasis
JP2007508809A (ja)	2007-04-12	急速冷凍可能な発酵生地およびその製造方法
JP2004298014A (ja)	2004-10-28	ミネラル高含有パン酵母及びそれを用いたパン
JPH05284896A (ja)	1993-11-02	パン用冷蔵生地及びパン類の製造法
JPH0965822A (ja)	1997-03-11	冷蔵または冷凍パン生地の製造方法
KR20040051747A (ko)	2004-06-19	트레할로스를 이용한 냉동 반죽의 제조방법
JP3177046B2 (ja)	2001-06-18	冷蔵または冷凍パン生地の製造方法
KR102739281B1 (ko)	2024-12-06	전분 배양 고체 효모를 이용한 맘모스빵 제조방법
JP3089281B1 (ja)	2000-09-18	リミックスストレート法冷凍生地製パン法
JP2000279165A (ja)	2000-10-10	製菓、製パン用冷凍耐性酵母
JPH04346746A (ja)	1992-12-02	パン類の製造方法及びパン類の冷凍生地
JPH08332084A (ja)	1996-12-17	新規酵母及び当該酵母を利用するパン類の製造法
JPH02163031A (ja)	1990-06-22	パン生地の成型冷蔵方法
JP2018029539A (ja)	2018-03-01	湯種生地と中種生地を含むパン生地の製造方法
JP3536093B2 (ja)	2004-06-07	冷蔵生地製パン法及び本法によって得られるパン類
JP2761666B2 (ja)	1998-06-04	冷蔵パン生地の昇温法
JP3118176B2 (ja)	2000-12-18	冷凍・冷蔵生地製パン法

JPH07322810A - パンの製造法 - Google Patents

Info

Links

Classifications

Landscapes

Priority Applications (2)

Applications Claiming Priority (1)

Publications (1)

Family

ID=15248866

Family Applications (1)

Country Status (2)

Cited By (6)

Families Citing this family (2)

Family Cites Families (16)

Cited By (6)

Also Published As

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